How To Make Eclairs
Vložit
- čas přidán 7. 09. 2024
- FULL RECIPE BELOW
Follow along with our online pastry arts class instructor as she shows you how to make a true French eclair in this step-by-step tutorial.
ECLAIRS RECIPE: www.escoffieron...
Pate A Choux Ingredients
4 oz milk
4 oz water
4 oz butter
5 oz flour
4 eggs
Pate A Choux Directions
1. Boil the water, milk and butter in a saucepan. Remove from the heat. Sift the flour and add to the liquid. Add the flour all at once or it will form lumps. Mix thoroughly with a wooden spoon.
2. Return to the heat and stir until a white layer is formed on the bottom of the pot. Cool to room temperature. Add the eggs one at a time, mixing in between until a dropping consistency is achieved. Fill a piping bag and pipe the choux to desired shape and size of éclair.
3. Bake at 375-380 F until a deep golden brown color. For smaller eclairs about 25 minutes. Fill creams as desired. Dip in ganache or finish with powdered sugar or white chocolate drizzle.
Chocolate Ganache Ingredients
10-12 oz semi-sweet chocolate, chopped
1 cup heavy cream
Chocolate Ganache Directions
1. Put the chopped chocolate in a large stainless steel bowl. Bring the cream to a a boil and add to the chocolate. Let sit for 2 minutes until the chocolate starts to melt, stirring frequently. Use for dipping the tops of eclairs.
**The amount of chocolate will vary depending on the quality and desired thickness.
Need an app to help you convert your recipes in the kitchen? itunes.apple.c...
For more information about online culinary and pastry school visit: www.escoffieron...
STAY CONNECTED WITH US:
Facebook: / escoffieronlineacademy
Twitter: / escoffiereoica
Instagram: / escoffieronline
Google +: plus.google.co...
Mine turned out great! Thanks for teaching me how to make them. I will be making these time and time again.
Didn't have much success in school doing these but thinking of doing it again
Chef Susie 🙋🏾♀️😍
Hi.
At the stand mixer, you said we should be careful not to overmix.
Can you explain what that is, what it looks like, and how to avoid it?
I have found over mixing the paste a lot can cause it to become very loose and not holds it's shape.
Can this be made with gluten free flour?
Hey there, how to prevent the filled eclairs from soaking and getting soft for longer.? Is that possible?
Once the eclairs are filled and refrigerated they do begin to soften. The best way to keep them a little crisp on the outside is to fill them as you need them.
the recipe for eclair is like donuts recipe
i can not hear you!